Cookie dough alert
I am proud to say that I actually did a pretty good job of behaving myself while making these, but I couldn’t resist a few tiny spoonfuls of the dough as I portioned these cookies on to the baking sheets. If you’re as much a fan of the dough as you are of the cookies, beware. This dough is dangerously good.
These cookies are bliss. The edges are crisp and the centers are chewy. The toffee melts and then gets crunchy. They bake fairly thin, so they would be perfect candidates for making into ice cream sandwiches. (Note to self, try these again this summer.)
I found this recipe the other day while perusing The Oregonian’s FOODday. Makes about 20 cookies.
Small batch Heath Bar cookies
- 1 ¼ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 4 finely chopped Heath Bar cookies
- ½ cup toasted pecans (optional)
Preheat oven to 350 degrees F.
In a medium bowl, stir together the flour, salt and baking soda. Set aside.
Using an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes. Add the egg and vanilla and mix to incorporate. Add the dry ingredients and mix. Using a wooden spoon, stir in the chopped Heath Bar cookies and the optional pecans.
Drop cookies on a parchment or Silpat lined cookie sheet, keeping them at least 2-inches apart (they spread). Bake for 12 minutes or until lightly browned around the edges. After a couple of minutes transfer to a cooling rack.